The Times Magazine 47DELICIOUS CARROTS
MARMALADE, VINEGAR, MUSTARD
SEEDS & MELLOW CHILLI
Serves 8 as a side
- 800g carrots
- 4 fresh red chillies
- 15g unsalted butter
- 1 tsp mustard seeds
- 4 fresh bay leaves
- Sea salt and black pepper
- 1 heaped tsp fine-cut
orange marmalade - Red wine vinegar
GET AHEAD You can do this on
the day, if you prefer. Wash the
carrots and chop into erratic 2cm
Eat!
JAMIE OLIVER
chunks. Prick the chillies. Place
it all in a large nonstick pan on
a medium heat with the butter,
mustard seeds and bay. Season
with sea salt and black pepper
then cook for 15 minutes or until
lightly golden, tossing regularly.
Add 100ml water, put the lid on
and cook for another 15 minutes,
or until soft, then turn the heat off,
cool, cover and leave overnight.
TO SERVE Uncover the carrots, add
the marmalade and 1 tbsp red
wine vinegar, and reheat over
a medium heat on the hob until
hot through, about 15 minutes,
stirring occasionally and adding
a splash of water, if needed.- ENERGY 134kcal • FAT 10g • SAT FAT 5.4g
- PROTEIN 4.2g • CARBS 8g • SUGARS 0.8g
- SALT 0.5g • FIBRE 2.8g
- ENERGY 62kcal • FAT 1.9g • SAT FAT 1.1g
- PROTEIN 1.2g • CARBS 11.1g • SUGARS 6g
- SALT 0.4g • FIBRE 2.9g
FENNEL GRATIN
GARLIC, CREAM & CHEESE
Serves 8 as a side- 2 large bulbs of fennel
- 1 bulb of garlic
- Olive oil
- Sea salt and black pepper
- 50g cheese (I like a mixture of
cheddar, Lancashire and blue) - 250ml single cream
GET AHEAD Preheat the oven to
180C. Trim the fennel bulbs and
cut into eighths, reserving any
leafy tops in a small bowl of
water. Place the fennel in a
baking dish with the whole
unpeeled garlic cloves, drizzle
with 1 tbsp olive oil, add a pinch
of sea salt and black pepper,
toss well with a good splash of
water, then arrange in a singlelayer, cover with tin foil and roast
for 1 hour.
Coarsely grate the cheese and
mix with the cream. When the
fennel comes out, use tongs to
squeeze the soft garlic out of the
skins, mash it up with a fork and
mix through the cream. Let the
fennel cool completely, then
spoon over the creamy mixture,
cover and refrigerate overnight.
TO SERVE Preheat the oven to
190C. Uncover the fennel and
bake for 40 minutes or until
golden, bubbling and hot through.
Drain any reserved fennel
tops and sprinkle over the
dish before serving.